Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions-Reference-Cited by-同舟云学术

Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions

Published:2016-07-07 Issue:8 Volume:81 Page:M2021-M2030
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mansur Ahmad Rois¹²,Oh Deog-Hwan³

Affiliation:

1. Food Analysis Center; Korea Food Research Inst; Anyangpangyo, Bundang, Seongnam Gyeonggi 463-746 Republic of Korea

2. Dept. of Food Biotechnology; Korea Univ. of Science and Technology; Daejeon 305-333 Republic of Korea

3. Dept. of Food Science and Biotechnology, School of Bioconvergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea

Funder

High Value-added Food Technology Development Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13388/fullpdf

Reference28 articles.

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2. A dynamic approach to predicting bacterial-growth in food;Baranyi;Int J Food Microbiol,1994

3. Predicting growth of Brochothrix thermosphacta at changing temperature;Baranyi;Int J Food Microbiol,1995

4. Decontamination efficiency of high power ultrasound in the fruit and vegetable industry: a review;Bilek;Int J Food Microbiol,2013

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4. Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review;Food and Bioprocess Technology;2019-08-12